Fiber Gourmet Low Net Carb Flour Blend, Keto Friendly, Non-GMO, Vegan All-Purpose flour, 55% Less Calories Compared to White Flour, 32 Ounces (907g), Pack of 1

This flour works awesome for recipes I make. Although I use just a tad bit less than what the regular flour recipe calls for. I just take regular flour recipes and replace it with this flour along with substitute sugars I use. Love that it’s low carb and tastes great in cookies and muffins and such. Even a cookie in a mug recipe I make. I would recommend it for your baking needs.

Works beautifully

I love using this flour to make my two ingredient dough for my homemade pizza. It has 5 grams of protein and 17 grams of fiber per 1/4 cup which helps me to reach my macros. I do find that I need to add some baking powder and knead the dough for several minutes for the dough to rise appropriately while baking. I also use it to make pancakes. I add baking powder and yogurt to make them fluffier.

I’m excited to say that contrary to what the product website says, their flour blend works for bread, even sourdough.The bread shown was made with my usual recipe, Everyday Sourdough from “Sourdough Made Simple,” by Emilie Rafa. I subbed all 500 g of bread flour out for FG flour blend, upped the water by 25%, and added 1 tablespoon vital wheat gluten per cup flour, totaling 4 T. The dough was elastic and not sticky. Super easy to work with.I entered the recipe into MyFitnessPal and it comes to 65 calories per 56 g slice. The loaf comes to 16 servings.It has a great consistency, crumb, and flavor. Even my husband likes it.Best of all, as long as I pair it with protein, I can eat it without spiking my blood sugar. (I haven’t tried it alone) The graphic shows my reaction after a breakfast with 200 ml liquid egg whites, a 42 g slice of bread (a generous half loaf slice), and 5 g of butter.The graph shows poor recovery, but time of day is a factor; my blood sugar goes higher as I move into the day. NO SPIKE!

I use this flour almost daily. My favorite recipe is high fiber waffles.

It is a good replacement but I will say, listen to the comments because you can end up with a very dry product. I didn't because one comment in particular stated 25% more liquid is needed. So in my muffin recipe that called 1/2 cup or buttermilk, I doubled it. Came out with the most perfect and delicious blueberry muffins. In my apple muffins, I used 2 cups of reduced applesauce which is standard but added 1/2 cup of caramel apple milk and once again perfect. I did not use the full flour ratio, I did a 2-1 ratio of 2 cups Fiber gourmet to 1 cup of all purpose. This flour is expensive so I did not want to use a lot but wanted a significant nutrient difference in my daughter's muffins. They freeze well too. I have successfully frozen 3 bags of muffins and unthawed one, they are still soft and delicious. So far I have only used it to make muffins but I am sure with other baked recipes adding 1/2-3/4 cup of liquid if the recipe calls for 2-3 cups of flour will make it perfect if using all flour, but if using 2:1 ration 1/4-1/2 should be good.

It was like regular flour.

So low calorie tastes great!